Honey-Mustard Sweet Potatoes
Serves 425 mins prep35 mins cook
A delicious combination of honey-mustard sweet potatoes, spinach, feta, and sweet and spicy chickpeas. This dish is hearty and packed with flavor, making it a great vegetarian option for any meal prep or comfort food craving.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: Drizzle olive oil on the bottom of a sheet pan and place the sweet potatoes face down. Drizzle the tops with oil and season with salt. Place in the oven for about 20-22 minutes. 3: While the sweet potatoes roast, prep the chickpeas. Add chickpeas to a bowl, then add olive oil, honey, salt, and paprika. Toss to coat and set aside. 4: Remove sweet potatoes from the oven, flip them, and move to one side of the sheet pan. Add the chickpeas to the other half and spread them out. Place the pan back in the oven for 10-13 minutes, tossing halfway until chickpeas begin to brown. 5: While the chickpeas roast, make the sauce. Mix tahini, mustard, honey, balsamic vinegar, lemon juice, salt, pepper, and water. Set aside. 6: Remove the pan from the oven, take the sweet potatoes out, and place them on a plate. Add spinach to the pan, drizzle with oil, and season with salt. Place in the oven for 2-3 minutes to wilt. 7: Remove the pan, toss to combine, then add a spoonful of the spinach-chickpea mixture to each potato. Drizzle with sauce, then top with feta and pumpkin seeds.View original recipe